Carrot Beet Salad with Dates and Toasted Pecans (Paleo, GAPS, SCD with AIP option)


Units Scale
  • 4 large carrots, peeled and shredded
  • 2 small beets, peeled and shredded
  • 2 small golden beets, peeled and shredded
  • 6 dates, pitted and chopped
  • 1 cup pecans, toasted then chopped (omit for AIP)
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard (omit for strict AIP)
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon sea salt
  • pinch of pepper (omit for strict AIP)
  • 1/4 cup extra virgin olive oil


  1. Toss shredded carrots, red and golden beets into bowl. (I use food processor to shred carrots and beets.)
  2. Meanwhile, if your dates are not soft, soak them in warm water for about 15 minutes. Once softened, carefully slice in half and remove pit. Chop into small pieces. Add to carrots and beets.
  3. Make the dressing – In a small bowl, whisk balsamic vinegar with Dijon mustard and spices. While whisking, slowly add olive oil in a steady stream. This will allow oil to incorporate evenly.
  4. Pour dressing over carrot, beet and date mixture and toss to combine.
  5. Serve with toasted pecans on top.
  6. NOTE: This salad is pretty sweet. The chopped pecans help to cut the sweetness. If it’s too sweet for your taste buds, eliminate the dates.